Chocolate Chip Cookie Dough Ice Cream

This homemade chocolate chip cookie dough ice cream is a churned vanilla ice cream with real cookie dough pieces mixed throughout. Smooth, creamy, and classic.

Course Dessert

Cuisine American

Prep Time 10

Cook Time 30

Chill Time 2

Total Time 40

Servings servings

Calories 595kcal

Author Spoonful of Flavor

Ingredients

For the Vanilla Ice Cream

2 cups heavy cream
1 cup whole milk
3/4 cup sugar
pinch of salt
1 vanilla bean, split in half lengthwise
1 teaspoon vanilla extract

For the Cookie Dough

5 tablespoons salted butter, melted
1/3 cup packed light brown sugar
1/4 cup all-purpose flour
1/2 teaspoon vanilla extract
3/4 cup semisweet chocolate chips

Instructions

To make the cookie dough, stir together the butter and sugar in a medium mixing bowl until smooth. Stir in the flour, then the vanilla and chocolate chips. Form the dough into a disk about ½ inch thick, wrap in plastic wrap, and refrigerate until firm. Once firm, chop the disk of cookie dough into bite-sized pieces, then store in the freezer until ready to mix in.
To make the ice cream, combine 1 cup heavy cream, sugar and salt in a medium saucepan. Scrape the seeds from the vanilla bean into the saucepan and add the pod to the pot. Warm over medium heat, stirring, until the sugar is dissolved. Remove from the heat and add the remaining 1 cup cream, milk, and vanilla extract. Chill the mixture thoroughly in the refrigerator.
Once the ice cream mixture is chilled, remove the vanilla bean and then freeze the mixture in your ice cream maker according to the manufacturer’s instructions. Fold the pieces of the chocolate chip cookie dough into the ice cream as you remove it from the ice cream maker.
Store in a freezer safe container in the freezer.

Notes

An ice cream maker is recommended for best texture.
Freeze cookie dough pieces before mixing in.
Store in a freezer-safe container for up to one month. Let sit 5–10 minutes before scooping.

Vanilla ice cream and cookie dough slightly adapted from The Perfect Scoop by David Lebovitz

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Nutrition